Description

Enjoy bold flavors with spicy kimchi and noodles in a comforting bowl, packed with savory depth.

Ingredients

Broth:

4 cups low-sodium chicken or vegetable stock
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 teaspoon sesame oil

Noodles and Additions:

10 ounces fresh ramen noodles
1 cup chopped Napa cabbage kimchi, drained
2 large eggs
1/2 cup sliced scallions
1/2 cup julienned carrots

Toppings:

2 teaspoons toasted sesame seeds
1 small sheet roasted nori, torn
1/4 cup fresh cilantro leaves

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Instructions

1. Combine chicken or vegetable stock, soy sauce, gochujang, and sesame oil in a large pot. Bring to a boil over medium-high heat, then reduce to a simmer.

2. Gently lower eggs into boiling water and cook for 7 minutes for a jammy yolk. Transfer to ice water, peel, and halve.

3. Cook ramen noodles in boiling water according to package instructions, about 2–3 minutes. Drain and divide among serving bowls.

4. Add chopped kimchi, carrots, and half of the scallions to the simmering broth. Cook for 2 minutes until vegetables are slightly softened.

5. Ladle hot broth with vegetables over noodles. Top each bowl with halved eggs, remaining scallions, toasted sesame seeds, torn nori, and fresh cilantro.

Notes

Use low-sodium broth to balance the saltiness from soy sauce and kimchi.

Customize toppings with soft tofu, mushrooms, or chili oil for extra spice.

For a vegan version, omit the eggs and use plant-based broth and noodles.

Jammy eggs can be made ahead and kept in the fridge for up to 3 days.